Name: Red Velvet Chocolate Cheesecake Brownies Recipe
Prep time: 1 h 50 min
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 8 oz cream cheese, room temperature (226 g); ¼ cup white sugar (50 g); 2 tbsp heavy cream; 1 egg; 1 tsp vanilla; 100 g dark or semi-sweet chocolate; ¼ cup heavy cream (60 g); 6 oz cream cheese, room temperature (170 g); ¼ cup white sugar (50 g); 12 tbsp unsalted butter (170 g); 50 g dark chocolate; ¾ cup white sugar (150 g); ½ cup brown sugar (100 g); 2 large eggs; 2 tsp vanilla bean paste; ½ tsp vinegar; ½ tbsp red food color; 1 cup all-purpose flour (130 g); 2 tbsp Dutch processed cocoa powder (12 g); ¾ tsp salt; 100 g chopped white, dark and milk chocolates (or chocolate chips)

If you love the rich, velvety allure of red velvet combined with the creamy decadence of cheesecake, then this Red Velvet Chocolate Cheesecake Brownies Recipe is right up your alley. Imagine fudgy brownies swirled with vanilla and chocolate cheesecake layers—pure magic on your plate.

The image shows 16 square pieces of marbled brownies arranged neatly on a white marble surface. Each brownie has a deep red and dark brown swirled top layer with creamy white swirled patches of cheesecake. There are also small melted chocolate spots scattered on some brownies, adding shine and texture. The colors contrast well, with the red velvet base mingled with cheesecake swirls and chocolate accents, creating a rich and inviting look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Chocolate Cheesecake Brownies Recipe
Top Tip
How to Serve Red Velvet Chocolate Cheesecake Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Chocolate Cheesecake Brownies Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how these brownies marry all the best flavors and textures—every bite is a beautiful dance of moist, fudgy base and luscious cheesecake swirls that make dessert feel extra special.

Decadent Fusion: Combines rich red velvet brownies with creamy vanilla and chocolate cheesecake, giving you layers of flavor in every bite.
Texture Balance: Moist and fudgy with smooth, silky cheesecake swirls creating an addictive mouthfeel.
Showstopper Dessert: Perfect for impressing guests or treating yourself on a special occasion.
Versatile Assembly: You can layer and swirl the fillings however you want, making it fun and customizable.

Ingredients & Why They Work

Getting the right ingredients sets you up for success with these brownies. Using full-fat cream cheese and quality chocolate makes all the difference, while the red food coloring gives that signature deep hue without overwhelming the flavor.

Flat lay of one block of smooth cream cheese, a small pile of fine white sugar crystals, a small white ceramic bowl of heavy cream, two whole uncracked brown eggs, a small white ceramic bowl of vanilla bean paste, a few dark chocolate squares, a stick of unsalted butter, a small heap of light and dark brown sugar, a small white ceramic bowl of red food coloring, a small mound of all-purpose flour, a small pile of Dutch processed cocoa powder, a small pinch of salt crystals, and a small white ceramic bowl filled with chopped white, dark, and milk chocolates, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese: Essential for the rich, creamy texture in both vanilla and chocolate cheesecake fillings.
White Sugar: Sweetens the cheesecake and balances the tang of cream cheese perfectly.
Heavy Cream: Adds silkiness and moisture to both ganache and cheesecake mixtures.
Eggs: Provide structure and richness to the cheesecake and brownie layers.
Vanilla & Vanilla Bean Paste: Bring depth and warmth to the overall dessert flavor.
Dark Chocolate: Used in both the cheesecake ganache and brownie base, delivers a bittersweet balance to the sweetness.
Unsalted Butter: Browning the butter adds a nutty, complex flavor that takes these brownies to the next level.
Brown and White Sugar: Brown sugar adds moisture and chewiness, while white sugar helps the batter rise and gives sweetness.
Red Food Coloring: Creates the iconic vibrant red velvet color you expect in these brownies.
All-Purpose Flour: Gives structure to the brownies without making them tough.
Dutch Processed Cocoa Powder: Enhances chocolate flavor with a smooth, mellow finish.
Salt: Balances sweetness and intensifies flavors.
Chopped Chocolates or Chips: Adds texture and extra bursts of chocolate in the brownie batter and on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beautiful thing about the Red Velvet Chocolate Cheesecake Brownies Recipe is how wonderfully adaptable it is. Whether you're craving an extra chocolate punch or want to add a seasonal twist, these brownies invite your personal touch!

Nut-Free Variation: I swapped the usual chopped chocolates with chopped dried cranberries and toasted coconut flakes once — the tartness paired perfectly with the creamy cheesecake fillings, and it was a hit for my nut-sensitive guests.
Seasonal Twist: For a festive holiday version, try stirring in some peppermint extract into the vanilla cheesecake filling or sprinkle crushed candy canes on top before baking for a refreshing crunch.
Vegan Adaptation: Although not part of the original recipe, if you want a vegan take, almond-based cream cheese alternatives and coconut cream can replace the dairy elements, and flax eggs work great for binding the brownie batter.
Extra Fudgy Boost: To make the brownies fudgier, I like adding an extra tablespoon of Dutch-processed cocoa powder to the batter. Just be mindful that the texture becomes even denser, which cheesecake lovers will appreciate.

Step-by-Step: How I Make Red Velvet Chocolate Cheesecake Brownies Recipe

The image shows a stack of two thick pieces of dessert bars on a white marbled surface. Each bar has three visible layers: the bottom layer is dark red with a dense texture, the middle layer is creamy white with swirls of dark red, and the top layer combines dark red and creamy white in a marbled pattern with some melted chocolate spots. The bars have slightly rough edges and crumbs around them, creating a casual, homemade look. In the blurred background, more bars are visible, resting directly on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Vanilla Cheesecake Filling

Start by combining your room-temperature cream cheese, sugar, heavy cream, egg, and vanilla in a bowl. Whisk gently on medium-low speed until you get a creamy, smooth filling. Remember to scrape the sides now and then to keep it even. The key here is not to overmix — you want a silky texture without too much air.

Step 2: Create the Luscious Chocolate Cheesecake Filling

In a microwave-safe bowl, melt the dark or semi-sweet chocolate with the heavy cream in short 20-second bursts, stirring in between. This gentle melting prevents the mixture from overheating. In a separate bowl, whisk cream cheese with sugar until creamy, then fold in your warm ganache carefully. The result is a rich, velvety filling ready to complement the vanilla layer.

Step 3: Brown the Butter for Your Red Velvet Brownie Batter

On medium heat, melt the butter in a saucepan, stirring constantly. Watch closely for those signature brown specks to appear and for the nutty aroma to fill your kitchen. This browned butter adds an irresistible depth to your batter. Remove it immediately to avoid burning.

Step 4: Melt Chocolate Into the Browned Butter

Add the 50 grams of dark chocolate into your browned butter and stir until completely melted and blended. This glossy chocolate butter mixture will enrich your brownie batter beautifully.

Step 5: Beat the Sugars, Eggs, and Vanilla

In a large mixing bowl, whisk together white sugar, brown sugar, eggs, and vanilla bean paste on high speed for 3 to 4 minutes. You want the mixture pale, frothy, and light — this aeration makes for tender brownies.

Step 6: Blend in the Wet Ingredients

Now whisk in the vinegar along with your chocolate-butter mixture until fully combined. The gentle acidity of the vinegar helps enhance the red velvet flavor and balances sweetness.

Step 7: Fold in the Dry Ingredients

Sift together the all-purpose flour, Dutch-processed cocoa powder, and salt. Fold these into your wet ingredients very gently with a rubber spatula — just until the batter comes together. Overmixing here can toughen the brownies, so take it slow and steady.

Step 8: Prepare for Assembly and Assembly Itself

Preheat your oven to 350°F (conventional, no fan) and line a 9x9 inch pan with parchment paper. Spread half of the brownie batter evenly in the pan and sprinkle with chopped chocolates. Pipe thick alternating lines of the vanilla and chocolate cheesecake fillings on top. Then, add the remaining brownie batter over the fillings. Dollop the remaining cheesecake fillings and use a toothpick to swirl for a marbled effect. Finish with a decorative sprinkling of chopped chocolate.

Step 9: Bake and Cool

Bake for 35 minutes, or until a toothpick inserted in the center comes out with moist, sticky crumbs. Once out of the oven, let the brownies rest at room temperature for 20 minutes. Then refrigerate for 1 hour to set fully before slicing and serving.

Top Tip

Mastering the balance between luscious cheesecake fillings and fudgy red velvet brownies can be a bit tricky, but with these tips I’ve picked up along the way, your Red Velvet Chocolate Cheesecake Brownies Recipe will come out perfectly every time!

Browned Butter Perfection: Watch the butter closely while it browns—removing it at the exact moment you see golden specks and smell that nutty aroma really elevates the flavor and prevents any burnt bitterness.
Gentle Folding: When combining the dry ingredients with the wet, and merging the ganache into the cream cheese filling, folding gently is key to keep the texture silky and avoid tough brownies.
Spreading the Batter: Because the batter firms up quickly, I like to spread half the batter on parchment first, then transfer it into the pan upside down and peel off the paper. It makes assembling so much easier and less messy.
Chilling Is Crucial: Don’t skip the fridge resting time! Letting the brownies chill for an hour locks in that creamy cheesecake swirl and helps with clean slicing.

How to Serve Red Velvet Chocolate Cheesecake Brownies Recipe

This image shows a square baking pan filled with a dessert that has a red base layer, topped with alternating thick rows of creamy frosting. There are six rows of chocolate-colored frosting and five rows of white cream-colored frosting, placed in straight lines next to each other covering the entire surface. The pan is set on a white marbled surface. The texture of the frosting looks smooth and soft, with the red base slightly visible where the frosting stops. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These brownies are showstoppers on their own, but a few thoughtful garnishes amp up the celebration factor. Consider dusting the top lightly with powdered sugar or cocoa powder for a pretty finish. Fresh raspberries or sliced strawberries add a lovely tart contrast and pop of color. For an extra indulgence, drizzle some melted white chocolate or a few spoonfuls of whipped cream right before serving.

Side Dishes

Pair your Red Velvet Chocolate Cheesecake Brownies with simple sides that complement their richness. A scoop of vanilla bean ice cream is a classic match, or serve alongside a dollop of fresh whipped cream infused with a hint of cinnamon. For drinks, hot coffee or a creamy latte balances the sweetness perfectly, while a glass of cold milk never goes wrong for a nostalgic touch.

Make Ahead and Storage

Storing Leftovers

Because of the creamy cheesecake layers, I recommend storing these brownies in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4-5 days. Keeping them chilled prevents the cheesecake from spoiling and helps maintain their beautifully moist texture.

Freezing

You can freeze Red Velvet Chocolate Cheesecake Brownies to enjoy later! Wrap each brownie individually in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep well for up to 2 months. To thaw, transfer to the fridge overnight before serving.

Reheating

If you like your brownies slightly warm, pop one in the microwave for about 10-15 seconds straight from the fridge. This warms the cheesecake just enough to bring out the creamy texture and rich flavors without making them too soft or runny.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can substitute regular cocoa powder, but the flavor might be a bit less mellow and slightly more acidic. Dutch processed cocoa gives the brownies a deeper, smoother chocolate taste, which complements the red velvet perfectly.

What is the best way to get clean slices?

For clean, neat slices, make sure the brownies have chilled completely in the fridge for at least 1 hour. Use a sharp knife, wiping it clean between each cut to avoid smearing the cheesecake swirls.

Can I make these gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free baking blend that’s a 1:1 substitute. Just be gentle when folding in the dry ingredients to keep the batter tender.

Do I have to use red food coloring?

Nope! The red food color gives the brownies that classic red velvet look, but if you prefer, you can skip it or use natural alternatives like beet juice powder. The flavor will still be deliciously rich and chocolaty.

Final Thoughts

Thank you for joining me on this delicious journey to make the ultimate Red Velvet Chocolate Cheesecake Brownies Recipe! These brownies strike that magical balance between decadent and comforting, perfect for celebrations or anytime you crave a special treat. Remember, patience with the resting and gentle mixing will reward you with those beautiful swirls and moist, fudgy bites. I can’t wait to hear how you make this recipe your own—happy baking!